We’re starry-eyed over this honey-processed roast from the award-winning Santa Ana farm. The first sip is juicy and tart, like fruit punch, with a finish of dark, syrupy molasses and a hint of sweet pistachio. It’s a little mug of heaven.
El Cielito is situated in the village of Pueblo Nuevo Viñas, Department of Santa Rosa, Guatemala , between the Tecuamburro and Pacaya volcanoes. It is an exceptional microlot from the larger Finca Santa Ana. Coffees are hand sorted on each day of picking and dried in raised parihuelas. This particular lot is honey processed meaning that the sticky, sugary layer beneath the skin (the mucilage) is left on the seed to dry. Honey processing not only gives coffees unique flavors and aromas due to the sugar fermentation in drying, but also ultimately uses less water than a washed coffee.
"First time for me except have had Guatemalan coffee before but this being a light roast is full of flavor with fruity notes and yes, as I drink, gets better with every gulp, not sip. It does have a smokey undertone that is molasses and being a light roast had enough flavor and strength as a medium."
"This one is exactly what you would expect from Slate and Guatemala — it's light, a little sweet, rather delicate. honey processed coffees are always some of my favorites, being somewhere in between washed and natural and neither too sooth, nor too in your face. Makes a beautiful pour-over!"
"Really nice Guatemala coffee, fruity and nice bright flavor. Ordered a bag after trying the sample! Recommended"